Chicken butter bean and leek pie
prep: 20 minutes
cook: 50-60 minutes
serving: 4
Nutrition Facts
each serving
KCal
533
Carbs
57.5g
fiber
10.1g
Protein
41.6g
Fat
12.9g
Saturates
5.4g
Sugars
10.6g
Salt
0.59g
Fruit/Veg Portion
1
Ingredients
all 10 types- 1 tbsp oil
- 2 large boneless, skinless chicken breasts, cubed
- 2 leeks, sliced
- 2 tbsp flour
- 600ml semi-skimmed milk
- 2 tbsp fresh tarragon, chopped
- 50g mature Cheddar, grated
- 420g tin butter beans, drained and rinsed
- 750g floury potatoes, cooked and mashed
- 10g vegetable oil spread
Directions
4 steps in totalStep 1
Preheat the oven to 200°C/gas 6. Heat the oil in a saucepan add the chicken and leeks and fry for 4-5 minutes until the chicken begins to brown.
Step 2
Stir in the flour and 450ml of the milk, bring to the boil and stir until thickened. Stir in the tarragon half the cheese and the butter beans and season well. Tip into an ovenproof dish.
Step 3
Mix together the mashed potato, remaining milk, butter and the remaining cheese and pipe or spoon over the chicken mixture.
Step 4
Place the pie in the oven and cook for 20-25 minutes until golden and bubbling.
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